In my life i have tasted four types of kolukattai. kara kolukattai,sweet kolukattai,paal kolukattai and pidi kolukattai. As vinayagar chadurthi is few days away,I searched net for dishes which are prepared on this festival. There were different type of kolukkatai's ,one thing which sounds different and intresting is fried kolukattai. In south india, we used to prepare kolukatti/modak using rice flour,but this dish is prepared using wheat flour. When i tried to make sweet version, i feel difficult to get the correct modak shape. But making and getting shape of fried kolukattai is easy.
Ingredients:
Outer cover:
Wheat flour - 1 cup
Salt - as per taste
oil - 1 tbsp
Warm water - 3/4 cup
Rava - 1 tbsp
Inner filling:
Grated Jaggery / urunda vellam - 3/4 cup
Shredded coconut - 1 1/2 cup
Cardamom powder - 1/4 tsp
Recipe:
1.In a thick pan,add grated jaggery . Cover it and cook it by adding very little water. When jaggery thickens up,cool it down and strain it using strainer(To remove impurities and stone in it).Once again keep it in stove and add grated coconut,cardamom powder and a pinch of salt( To enhance sweetness).Cook for 10 minutes,till the coconut and jaggery mixed well and thickens up.Transfer to a bowl and cool it.
2.Take a bowl and add wheat flour,salt,oil,rava(to get crispy modak) and warm water.Mix and make a dough like chappathi.Rest it for 30 minutes.
3.After 30 minutes,make small balls and roll it like chappathi . Take a small portion of sweet filling,make a ball and keep it in center of the chappathi.Close the corners of the chappathi and form a modak shape.
4.Prepare all the modak and deep fry it in oil.
5.Transfer to a plate with paper towel. Serve to god and have it.
Note:
* Prepare the chappathi either by rolling or using hand, but the thickness should be thin else the outer cover will be hard after frying.
* After frying all the kolukattai once, once again fry it to get crispy kolukattai.
* You can also add soaked dhal while preparing sweet filling.
Ingredients:
Outer cover:
Wheat flour - 1 cup
Salt - as per taste
oil - 1 tbsp
Warm water - 3/4 cup
Rava - 1 tbsp
Inner filling:
Grated Jaggery / urunda vellam - 3/4 cup
Shredded coconut - 1 1/2 cup
Cardamom powder - 1/4 tsp
Recipe:
1.In a thick pan,add grated jaggery . Cover it and cook it by adding very little water. When jaggery thickens up,cool it down and strain it using strainer(To remove impurities and stone in it).Once again keep it in stove and add grated coconut,cardamom powder and a pinch of salt( To enhance sweetness).Cook for 10 minutes,till the coconut and jaggery mixed well and thickens up.Transfer to a bowl and cool it.
2.Take a bowl and add wheat flour,salt,oil,rava(to get crispy modak) and warm water.Mix and make a dough like chappathi.Rest it for 30 minutes.
3.After 30 minutes,make small balls and roll it like chappathi . Take a small portion of sweet filling,make a ball and keep it in center of the chappathi.Close the corners of the chappathi and form a modak shape.
4.Prepare all the modak and deep fry it in oil.
5.Transfer to a plate with paper towel. Serve to god and have it.
Note:
* Prepare the chappathi either by rolling or using hand, but the thickness should be thin else the outer cover will be hard after frying.
* After frying all the kolukattai once, once again fry it to get crispy kolukattai.
* You can also add soaked dhal while preparing sweet filling.
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